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Chocolate Cookie Dough Stuffed Cupcakes

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Prep Time 30 mins
Cook Time 20 mins
Course Dessert
Servings 14 cupcakes

Ingredients
 

For the Chocolate Cupcakes

  • 6 tablespoon softened, unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup buttermilk
  • ½ teaspoon vanilla
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup + 2 tablespoon all purpose flour
  • ¼ cup + 2 tablespoon cocoa powder
  • ¼ cup hot brewed coffee

For the Edible Cookie Dough

  • 1 ½ cups all purpose flour
  • ½ cup softened, unsalted butter
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 3-4 tablespoon milk or cream
  • ½ cup mini chocolate chips

For the Vanilla Buttercream

  • 1 ½ cups softened, unsalted butter
  • 2 ¼ cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Instructions
 

For the Chocolate Cupcakes

  • Preheat oven to 350 degrees.
  • Start by creaming 1 cup of granulated sugar together with 6 tablespoon of softened butter.
  • Then add in 1 egg, 1 egg yolk and ½ teaspoon of vanilla and combine.
  • Next mix in ½ cup of buttermilk.
  • In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of dark cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt.
  • Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in ¼ cup of hot coffee.
  • Line a cupcake pan with 14 cupcake liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 20-22 minutes, or until a toothpick/cake tester comes out clean from the centers.
  • Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. 

For the Edible Cookie Dough

  • Start by heat treating 1 ½ cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn’t know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for 5 minutes. Then let it cool.
  • Meanwhile, cream ½ cup of softened, unsalted butter together with ¼ cup of granulated sugar, ½ cup of brown sugar and ½ teaspoon of vanilla.
  • Add in the cooled flour and a ¼ teaspoon of salt and combine.
  • Mix in 3-4 tablespoon of milk until a cookie dough consistency is reached.
  • Lastly mix in ½ cup of mini chocolate chips.

For the Vanilla Buttercream

  • Add 1 ½ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
  • Next add in 1 teaspoon of vanilla and ¼ teaspoon of salt.
  • Slowly add in 2 ½ cups of powdered sugar and mix until light and fluffy again.

Assembling the Cupcakes

  • Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the chocolate chip cookie dough.
  • Transfer the vanilla bean buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of vanilla bean buttercream on top of each cupcake. Sprinkle some mini chocolate chips on top of each cupcake.
  • Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
Tried this recipe?Let us know how it was!